The New York Times says that 2017 is the year of Filipino fare, and the folks behind Bonifacio are ahead of the trend. Owner Krizzia Yanga was confident that there's a market for Pinoy food in Columbus, thanks in part to the success she's had selling Filipino-style panini and brunch at Red Velvet Cafe. For those interested in trying out the Asian- and Mexican-influenced fare, Bonifacio—housed in a former Tim Hortons in Grandview—is a safe place to start, and deserves multiple trips.
The restaurant features traditional brunch and dinner dishes, fast-casual lunches and the occasional communal kamayan-style dinners, all cooked by Yanga's mother, who hails from Mindanao. The menu contains ingredients (like calamansi) and dishes (balut, anyone?) unique to the Philippines. Some are authentic, while others (such as the lunchtime Bonibowls)are a little more along the lines of Filipino-American fusion.
An order (or two) of lumpia—bite-sized Filipino fried pork egg rolls—is a must-have. Diners who want to explore ube, the purple root vegetable, can try fried chicken and ube waffles at brunch. For those who want chicken adobo, the staple dish of the Philippines (chicken cooked in vinegar, soy sauce, garlic and bay leaves), the dinner version is simply served with a side of achara, a pickled slaw of papaya, ginger and carrots. And while it's not for everyone, the restaurant serves up a brightly colored helping of halo-halo, a shaved ice sundae topped with a rainbow of ingredients, including beans, leche flan and ube ice cream. bonifacio614.comTrend: Get to Know Filipino Foods
Filipino cuisine emerged as one of the big national trends last year. Here's a brief primer.Adobo: A meat dish, typically chicken, that incorporates vinegar, garlic, spices and soy sauce Balut: A hard-boiled, fertilized duck egg that is a common street food in the Philippines Calamansi: A small, aromatic citrus fruit often used in a lemonade-like drink Halo-halo: Literally meaning “mix-mix,” halo-halo is a colorful shaved ice dessert served with a variety of toppings like fruit, beans, flan, gelatin and ice cream Kamayan-style dinner: A traditional, communal dinner served on banana leaves and eaten without utensils Kare-kare: A peanut-based beef stew, often served with oxtail Longanisa: Sweet garlic sausage Pancit bihon: A rice noodle dish Ube: Purple yam, often used in desserts